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Ingredients
Serves: 4

2 tablespoons vegetable oil

110ml (4 fl oz) orange juice

3 tablespoons lime juice

1 tablespoon tequila

1 tablespoon grated lime zest

1 tablespoon minced habanero or Scotch bonnet chillies

1 clove garlic, minced

600g (1 lb 6 oz) salmon fillets

For the Habanero-Lime Butter

4 tablespoons butter, softened

1/4 teaspoon salt

1 tablespoon lime juice

1 dessertspoon minced habanero or Scotch bonnet chillies

1 dessertspoon grated lime zest

MethodPrep:25min › Cook:15min › Ready in:40min

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero chilli and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

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Reviews & ratingsAverage global rating:

(205)

Reviews in English (151)

This recipe is insane. Love it to bits. It is a crying shame that so many salmon fillets have suffered the fate of being wasted in lesser recipes. As a Canadian, I even have to admit that my previously-favourite maple-syrup marinade pales in comparison with this. Brilliant!
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04 Jan 2016

I

by IMANBANSAL

0

Wow this was probably among the top-three fish dishes I've tried. The blend of flavours is difficult to describe but I can say that it was a a mixture of creamy sweet and pleasing spice. The left over butter mixture can also be spooned over chicken. My compliments!
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15 Sep 2008

F

by FUNKMETRIC

0

This was excellent. Will definitely make again. Too spicy for kids.
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15 Sep 2008